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  • PREP TIME: 20 minutes
  • TOTAL TIME: 20 minutes
  • SERVES: 4 people
  • PHOTOGRAPHY: JOHNNY FOGG
  • PROP STYLIST: SOPHIE STRANGIO
  • FOOD STYLIST: JUDY HAUBERT

Sichuan Beef and Green Bean Stir Fry

This one-pot, flavor-packed stir fry is an easy dinner that comes together in less than a half hour—the key is using creamy, savory Campbell’s® Cream of Mushroom Soup as your flavor-enhancing shortcut. It combines with assertive Sichuan Chinese flavors to create a deliciously well-balanced dish. Sichuan peppercorns can be found in the spice aisle or Chinese aisle at many large supermarkets, and have a unique piney, tingly flavor. If you can’t find them it’s fine to simply omit them. Be sure to have all your ingredients prepped and ready before you start, because the cooking goes quickly.

Ingredients

  • 3 tablespoons vegetable oil, divided
  • 1½ pounds beef sirloin, shoulder, chuck, flank or skirt steak, sliced into ½-inch thick strips
  • Kosher salt
  • 8 ounces trimmed green beans, halved
  • 6 garlic cloves, smashed and chopped
  • 2 tablespoons minced fresh ginger
  • 1 teaspoon Sichuan peppercorns, optional
  • 2 teaspoons red pepper flakes
  • 2 teaspoons ground cumin
  • 1 (10.5-ounce) can Campbell’s® Cream of Mushroom Soup
  • 1 tablespoon less-salt or reduced-sodium soy sauce
  • 1½ teaspoons granulated sugar
  • Warm rice, for serving
  • Chili crisp and cilantro, to taste, for topping
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Directions

  • Warm 2 tablespoons of the oil in a wok or large skillet over high heat. Add the beef, season lightly with salt, and cook, stirring, until the beef is no longer pink and starts to brown, about 3 minutes. Using tongs or a slotted spoon, transfer the beef to a large bowl. Add the green beans to the pan and cook, stirring, until the green beans turn brighter green and are crisp-tender, about 3 minutes. Transfer the beans to the bowl with the beef.
  • Add the remaining 1 tablespoon of oil to the pan and reduce the heat to medium-high. Add the garlic and ginger, and cook, stirring, until fragrant, about 30 seconds. Stir in the Sichuan peppercorns, red pepper flakes and cumin, and then the mushroom soup, soy sauce, and sugar. Stir well to combine, and scrape up any browned bits on the bottom of the pan.
  • Return the beef and green beans to the pan and toss to combine and heat through. Serve the stir-fry over rice, topped with chili crisp and cilantro.
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The protein is easily customizable in this base recipe—feel free to substitute sliced chicken thighs or tofu for the steak.

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